Healthy Fall Chocolate Cake - Gluten-Free
This cake is all about timing. You don't want to bake too long so that you preserve the gooey goodness!
Equipment
- muffin tin
Ingredients
- 2 oz dark chocolate (70% cocoa for antioxidant-rich), melted
- 1 large egg
- 1 egg yolk
- 1/8 cup monk fruit sugar (low glycemic index optional) or sugar
- pinch of salt
- 1 tbsp almond flour
- 2 tbsp butter
Instructions
- Combine all ingredients together except gently fold in flour last. No leavening agents needed.
- Bake at 350°F for about 12 minutes. Don't overbake for a gooey chocolate center!